Dutch Tomato Soup
Dutch Tomato Soup is nothing like any other tomato soup. Dutch Tomato Soup has little meatballs.
Ingredients
For the meatballs:
- ¼ lb ground beef and ¼ ground pork
- 1 egg
- ¼ cup breadcrumbs
- ½ chopped onion
- ¼ tsp salt
- ¼ tsp curry
- ¼ tsp nutmeg
- Small handful Italian parsley
For the Soup
- 1 tbsp olive oil
- 4 soup bones
- 1 (6oz) tomato paste
- 2 tbsp Beef base
- 12 cups of hot boiled water
- Fresh Italian flat leaf parsley chopped finely
- 1 large onion, chopped fine
- 1 large bay leaf or 2 small
- 1 tsp fresh pepper
- 1/8 tsp ground clove
- ¼ cup Vermicelli noodles
Instructions
- First we need to make the small meatballs. Add all ingredients for the meatballs in to a bowl and roll small meatballs. Set aside.
- Put about 1 tbsp of olive oil in a hot pot and brown the soup bones. Add the chopped onion and a one can of tomato paste. Stir the tomato paste and brown the onion.
- Then add 2 tbsp of beef base, the chopped parsley, pepper, ground cloves and the 12 cups of hot water. Cook the soup with the bones for about 2 hours. By then the bone marrow should be cooked out of the bones. Take the bones, the bay leaf out of the soup.
- Now you can add the meatballs to the soup and cook them for 15 minutes. Taste the soup if you need to add some more salt and or pepper. Now you can add the vermicelli and cook for an additional 15 minutes. If you like your soup thick just add additional vermicelli. You can eat the soup now or save it for the next day. After cooling the soup you may see some solidified fat, you can scoop that off.
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Dutch Tomato Soup
Dutch tomato soup is different then any other tomato soup. Dutch tomato soup has little meatballs.
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Ingredients
For the meatballs:
- 1/4 lb ground beef and 1/4 ground pork
- 1 egg
- 1/4 cup breadcrumbs
- 1/2 chopped onion
- 1/4 tsp salt
- 1/4 tsp curry
- 1/4 tsp nutmeg
- Small handful Italian parsley
For the Soup
- 1 tbsp olive oil
- 4 soup bones
- 1 6oz tomato paste
- 2 tbsp Beef base
- 12 cups of hot boiled water
- Fresh Italian flat leaf parsley chopped finely
- 1 large onion chopped fine
- 1 large bay leaf or 2 small
- 1 tsp fresh pepper
- 1/8 tsp ground clove
- 1/4 cup Vermicelli noodles
Instructions
- First we need to make the small meatballs. Add all ingredients for the meatballs in to a bowl and roll small meatballs. Set aside.
- Put about 1 tbsp of olive oil in a hot pot and brown the soup bones. Add the chopped onion and a one can of tomato paste. Stir the tomato paste and brown the onion. Then add 2 tbsp of beef base, the chopped parsley, pepper, ground cloves and the 12 cups of hot water. Cook the soup with the bones for about 2 hours. By then the bone marrow should be cooked out of the bones. Take the bones, the bay leaf out of the soup.
- Now you can add the meatballs to the soup and cook them for 15 minutes. Taste the soup if you need to add some more salt and or pepper. Now you can add the vermicelli and cook for an additional 15 minutes. If you like your soup thick just add additional vermicelli. You can eat the soup now or save it for the next day. After cooling the soup you may see some solidified fat, you can scoop that off.
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Thanks so much for this! I have been looking for the authentic version for a long time (I can remember some of what I heard from my Mum so I could spot the unauthentic ones!) Very happy. I will be making this within the next couple of days.
Hope you enjoy this soup as much as we do.